Spiced sweetcorn soup with chipotle & feta cheese
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A spiced sweetcorn soup with flavours of Mexico and lots of smoky heat from the chipotle chilli.
Course:
Appetizer, Lunch, Soup, Vegetarian
Cuisine:
Mediterranean
Keyword:
spiced sweetcorn soup
Servings: 12
Ingredients
- 3 tbsp olive oil
- 2 onions roughly chopped
- 4 sticks celery roughly chopped
- 2 cloves garlic chopped
- 3 small sweet potatoes peeled and roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 kilo frozen sweetcorn
- Salt & pepper
- 1 litre vegetable stock/water
- 1 lime zest & juice
- 1 tbsp chipotle paste thinned down with a splash of water
- Chopped coriander dried/fresh red chilli & crumbled feta cheese for garnish
Instructions
-
Heat the oil in a large saucepan over a medium heat then fry off the onion, celery, garlic and sweet potatoes until softened which will take around 10 minutes
-
Add in the spices and continue to fry for a further 3 minutes
-
Pour in the sweetcorn, stir well to mix in the spices then add in the vegetable stock/water
-
Bring the soup to the boil, turn down to a medium heat and cook for 30 minutes
-
Blend the soup in a high powered blender then add in the lime zest, lime juice and the chipotle paste
-
Check the seasoning and serve the soup with garnishes of coriander, chilli and feta cheese
Recipe Notes
This soup can be kept in the fridge for a few days or it can be frozen in zip lock bags to enjoy at a later date.